These thick, fudgy flourless peanut butter brownie cookies are made in less than 15 minutes! Chewy, melt-in-your-mouth good, and gluten free, too (check ingredient labels for gluten!)
3Tablespoonsunsweetened cocoa powder (Dutch-process may be used)
½teaspoonvanilla extract
¾cupchopped walnutsoptional
Instructions
Preheat oven to 350 degrees Farenheit and line two large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, beat the egg. Add the peanut butter, Erythritol, baking soda, cocoa powder, and vanilla. Mix everything together very well, then if desired, fold in the walnuts until combined.
Scoop the dough, about 1 ounce (2 Tablespoons) each, onto prepared baking sheet. Place 6-7 cookies onto each baking sheet, leaving space for spreading. Gently press down on the dough mounds with the back of a spoon to slightly flatten.
Bake for 8 to 10 minutes for chewy, brownie-like cookies and up to 12 minutes for crispy cookies. Allow cookies to cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely.
Cookies stay fresh when well-covered at room temperature for up to 7 days, and freeze well, up to 3 months.
Notes
If you don't mind the extra calories and fat, you can use traditional creamy peanut butter and granulated white sugar in equal amounts to what is listed in the ingredients.WEIGHT WATCHERS FREESTYLE POINTS = 1 point per cookie!